Prepare a bowl of hot water. Dip a rice-paper disc into the hot water for about 10 seconds, or until soft. Lay it on a tea towel and place some of the noodle mixture on the rice paper and top with a few mint and coriander leaves. Fold in two sides of the disc, and then roll up to make a cylinder. Transfer to a platter and repeat with the remaining ingredients.

Make the dipping sauce by combining all the ingredients and whisking until the sugar has dissolved. Serve the spring rolls accompanied with the dipping sauce.

Tip

Rice-paper discs are stiff and brittle, a bit like a translucent poppadom. After soaking, they become soft, but don't have the water too hot or they will tear. Adding a large, cooked, peeled prawn to each spring roll is a tasty variation.